Boil the stock in a saucepan and add the rice. Stir once and then turn down the heat and cook for 15 minutes or until all the water has been absorbed - do not stir. If it should dry out before being cooked add a little boiled water, a ladle at a time.
Mix the strands of saffron with a little water, add to the rice and stir in gently. Add the butter and gently combine it with the rice until all the butter has melted. Add the Parmesan cheese and again stir gently until it is all completely mixed into the rice.
Spread the rice mixture out over a large tray and leave it until it has completely cooled. This will take a few hours.
Divide the rice into 10 (for medium sized balls) or 6 (for larger, pear shapes). Take the portions of rice, one by one, with wet hands and roughly mould into a bowl shape. Place a couple of teaspoons of ragù into the centre and press two or three pieces of cheese into it. Close the opening and form the rice into either a ball or a pear shape.
Once all the arancini are ready whisk the flour and egg with just enough water to make a thick batter.
Dip the arancini, one by one, into the batter making sure that they are covered all over and then roll them in the breadcrumbs.
Heat your oil to around 170C/325F and deep fry until golden brown and crispy. It is better to only fry two large or three medium at a time in order not to lower the temperature of the oil.
Drain on kitchen towel and keep warm.
Serve immediately, either as a starter or as light meal accompanied with a mixed salad.
Remove the skins from the tomatoes and roughly chop.
Cut the guanciale or pancetta into small strips and cook slowly in a large frying pan over a low heat until crisp and golden.
Add the tomatoes and finely chopped chilli and cook for around 10 minutes over a medium heat.
Meanwhile, cook the bucatini according to the instructions on the packet.
Drain the pasta and pour it into the pan with the sauce. Gently stir and keep cooking for one minute until all the pasta is covered in the sauce.
Divide between four dishes, sprinkle with the grated pecorino cheese and serve immediately.
The name 'arancini' means 'little oranges' in Italian due to the round shape and size of the little snack. As small, round balls they are served either as a starter or as a snack but they can also be larger and pear shaped. These larger ones are also served as a Sicilian 'street food' snack but can make an excellent lunch or light meal when served with a fresh, mixed salad. One per person tends to be enough.
The best type of rice to use is Vialone Nano or Carnaroli, both of which are a lighter risotto rice from the Veneto region. If you can't get either of these any risotto rice will do but be careful not to stir it during cooking.
Enter your email address below to receive our free, monthly newsletter containing all our most recent articles, current stories in the Italian news, useful information for expats and visitors and our latest, delicious Italian recipes.
We will not use your email address for any other purpose or pass it on to any other organisation and you can unsubscribe from this service at any time.